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Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing is a colorful side dish that fits just about any occasion. Its creamy dressing brings out the best of ripe avocados and juicy tomatoes while sweet corn and tangy feta create irresistible textures and flavors. I reach for this salad when warm weather calls or whenever a bright refreshing bowl is needed to sit beside grilled meats or hearty mains.
The first time I threw this together for a potluck my friends cleaned the bowl before I even sat down. Now it is what everyone asks me to bring for summer get-togethers.
Ingredients
- Greek yogurt or sour cream: Both give the dressing a creamy tang Select a full fat version for best texture
- Mayonnaise: Adds richness to the dressing Use a good quality mayo for a smoother finish
- Lime juice: Gives bright zip to the salad Use freshly squeezed for best flavor
- Dijon mustard: Enhances the creaminess and adds depth Look for a smooth Dijon without a sharp bite
- Fresh cilantro: Provides an herbal pop to both salad and dressing Choose vibrant green leaves for best taste
- Olive oil: Brings body to the dressing Extra virgin works best here
- Garlic: Adds little hits of sharpness in the background Choose fresh and finely mince for smooth distribution
- Sweet corn: Lends natural sweetness and crunch If possible use ears that feel full and heavy
- Cherry tomatoes: Bursts of acidity Use ripe and firm tomatoes for brightest color and juiciest taste
- Avocado: Creamy texture and healthy fats Look for slightly soft but unblemished fruit
- Bacon (optional): Adds crisp and smoky flavor Use thick cut for hearty bites
- Feta cheese: Adds salty tang Opt for block feta and crumble it fresh
- More cilantro (garnish): You can also add a bit more cilantro as garnish to finish
Step-by-Step Instructions
- Make the Dressing:
- In a mason jar combine Greek yogurt or sour cream mayonnaise lime juice Dijon mustard chopped cilantro olive oil and minced garlic Whisk until completely smooth and set aside for flavors to mingle
- Cook the Corn:
- Bring a medium pot of water to a rolling boil Add the husked ears of corn and cook for about five minutes until bright yellow and tender Remove using tongs and let cool completely Cut kernels from the cob using a sharp knife and keep them loose
- Combine Salad Ingredients:
- In a large bowl add the cut corn kernels halved cherry tomatoes diced avocado optional chopped bacon crumbled feta and half of the chopped cilantro Toss lightly to distribute everything evenly while keeping the avocado chunks intact
- Assemble and Serve:
- Divide the salad between individual bowls Drizzle generously with the creamy cilantro lime dressing Sprinkle with additional fresh cilantro for a burst of color and aroma Serve right away
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Avocado is my favorite part of this salad because it holds onto the dressing and makes every bite extra smooth. I remember making this for my mom’s birthday one July and seeing everyone including kids getting seconds before we cut the cake.
Storage Tips
If making ahead keep the salad and the creamy dressing in separate containers in the fridge for up to a day. To prevent avocado browning toss it gently with a splash of lime juice before storing. Eat within 24 hours for the freshest flavor and brightest colors.
Ingredient Substitutions
No Greek yogurt Swap with plain regular yogurt or all sour cream. Need it dairy free Use a vegan plain yogurt and leave out the feta. Craving more veggies You can add diced cucumber or red onion for crunch.
Serving Suggestions
Serve with grilled meats like chicken steaks or fish for a complete meal. It goes well over a bowl of quinoa for a light lunch. When planning for a crowd multiply the recipe as needed since everyone will want a helping.
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Cultural and Historical Context
This salad borrows classic Mexican and Mediterranean flavors by combining cilantro lime and feta. Every region has some version of corn tomato and avocado tossed in a bright tangy dressing. The creamy twist creates a fusion feel that is welcome at any table especially during summer celebrations.
Frequently Asked Questions About Recipes
- → Is it fine to use canned or frozen corn instead of fresh?
Definitely! Just drain canned corn or thaw frozen before tossing them in. Fresh corn is crunchier and a bit sweeter, but any version works.
- → How can I stop avocado from turning brown?
Give your cut avocado a quick toss in lime juice first. The juice helps with browning, so your salad looks good longer.
- → Do I have to include bacon?
Not at all. Bacon’s just for extra salty crunch—skip it for a vegetarian vibe, and it'll still taste awesome.
- → What can I swap for feta cheese?
Try goat cheese, cotija, or even mild shredded mozzarella if you want a softer flavor. Pick what you like best!
- → Can I prep this salad ahead of time?
Go ahead and get the dressing ready a day early, but wait to combine everything until you’re just about to serve so it stays crisp and fresh.
- → What’s good to eat with this salad?
This bright salad goes great with tacos, grilled fish, steaks, or you can just make a meal of it on its own.